How to Make Smoked Pulled Pork

How to Make Smoked Pulled Pork

One of the most versatile meats in barbecue is the smoked pork butt or Boston butt from which we get the famous smoked pulled pork.

Smoked pulled pork is extremely easy to make with only a few steps required for getting the pork ready for the smoker. The hard part is in the keeping the smoker going for 14+ hours while it slowly smoke cooks to perfection.

My rub recipe in pulled pork equals amazing flavor and crust that is to die for! I cake it on at the beginning of the cook then once it's pulled I sprinkle on even more to get the perfect amount of seasoning all through the meat.

Set up the smoker for cooking at 225°F and make sure you have plenty of smoking wood for the long haul. If you are using an electric, charcoal or gas smoker, I recommend having enough wood chips, chunks or splits for about 6-8 hours of smoke.

Once the smoker is running steady at the prescribed temperature, it is time to put the meat on the smoker grate.

Note: if you need further help with your smoker, please see the following pages:

At 225°F you can expect this 6 to 8 lb roast to take up to, and exceeding, 14 hours.

The last one I did, took more than 20 hours. With large pieces of meat like this, odd things can happen and you just don't take it from the smoker grate until it reaches the correct temperature or the correct amount of tenderness.

Some folks use a thermometer while others just feel of it, poke it, etc. and either method is fine when making smoked pulled pork.

Place the pork butt directly on the smoker grate fat side down.

The reason I suggest placing the meat fat side down is that the bottom of the roast tends to stick to the grate. When it's time to remove it, I'd rather lose the fat cap than a big slice of the meat.

Regardless of what kind of smoker you are using, keep the cherry wood smoke going for 6-8 hours if possible.

I recommend using a meat thermometer for the most failsafe way to tell when the meat is done. Once you've cooked a few and you want to start experimenting with the guess work, go for it.

I like to leave the pork butt open and on the smoker grate for the entire time but if you want to speed things up somewhat, you can wrap it in foil once it reaches 160°F. Once you wrap it, no more smoke is required and it can even be moved to the kitchen oven at 225°F if you want to.

You an also check the temperature periodically using the improvedThermoPop digital pocket thermometer which reads in 3-4 seconds (that's fast), is splash-proof and is being offered now for only $29. One of my favorite toys.. er, tools;-)

Resting the Pork Butt

Once the pork butt is done cooking, it can be pulled immediately or it can be held up to 4 hours or more by wrapping it in a double layer of foil, then in a thick towel or two. Place the wrapped bundle into an empty ice cooler and fill in any remaining space with more towels, small blankets or pillows.

Pulling the Pork

Many people take the pork butt out of the smoker too early and have a tough time pulling the meat. Using my method, it will fall apart very easily with very little effort on your part.

Use a couple of forks to pull or shred the meat removing any clumps of fat that you find.

Notes/Comments:

One of the most important parts of the pork butt is the crust which is created by adding a lot of rub to the outside before it goes into the smoker.

Smoked pulled pork can be used almost anywhere that ground beef is used such as on tacos, in burritos, on taco salad, on pizza, mixed with cream cheese as a dip, piled on top of baked potatoes, with eggs and potatoes for breakfast and almost anything else you can imagine.

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Printable Recipe

Smoked pulled pork is extremely easy to make with only a few steps required for getting the pork ready for the smoker. The hard part is in the keeping the smoker going for 14+ hours while it slowly smoke cooks to perfection.

While pulling up and away from the center, run the blade of a sharp knife along the attached skin.

Turn the roast over to finish removing the skin.

Mustard and Rub the Pork

Spread mustard all over the meat.

Sprinkle about ¼ cup of rub all over the top of the roast then rub it in so that it mixes with the mustard.

Flip the roast over and get the bottom side the same way.

Ready the Smoker

Set up the smoker for cooking at 225 °F and make sure you have plenty of smoking wood for the long haul. If you are using an electric, charcoal or gas smoker, I recommend having enough wood chips, chunks or splits for about 6-8 hours of smoke.

Once the smoker is running steady at the prescribed temperature, it is time to put the meat on the smoker grate.

Smoking the Pork Roast

Place the pork butt directly on the smoker grate fat side down.

Keep the cherry wood smoke going for 6-8 hours if possible.

I recommend using a meat thermometer for the most failsafe way to tell when the meat is done. Once you’ve cooked a few and you want to start experimenting with the guess work, go for it.

I like to leave the pork butt open and on the smoker grate for the entire time but if you want to speed things up somewhat, you can wrap it in foil once it reaches 160°F. Once you wrap it, no more smoke is required and it can even be moved to the kitchen oven at 225°F if you want to.

When the pork butt reaches 200-205 in the very center, it is done.

Resting the Pork Butt

Place the wrapped bundle into an empty ice cooler and fill in any remaining space with more towels, small blankets or pillows.

Hold for up to 4h ours if desired or it can be used immediately.

Pulling the Pork

Use a couple of forks to pull or shred the meat removing any clumps of fat that you find.

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Mmm! I am doing this today! I got a picnic roast, bone in, skin on(scored and salted overnight) cut into a 3 pound piece, and set for smoking at 250 degrees. I am going to crisp up the skin in the broiler when done. I have a feeling it’s going to take 2 hours per pound or more to get it done in my electric smoker. But I don’t mind waiting! Gives me time to make greens and creamy spiced coleslaw.

The difference in temp allows the pork to be pulled. Stopping the smoking process in the 170’s will deliver a juicy pork that works great for pork slices. If you want pulled pork… You have to go past 200.

Hey Jeff,I did 2-8# butts a week ago. Used your excellent rub again. Took them all the way to 205 degrees. Man they were great. I also didn’t cut away the crust like so many people do. What a taste difference.

I have given your site to my buddies with grills and smokers. you have my vote for good research and technique.

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